1. - Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
2. -Add eggs...Continue to mix.
3. -Add the vanilla.. Continue mixing.
4. -Sift the four, baking soda, and salt together.
5. -Add the dry mixture to the wet mixture.
6. -Continue mixing to make sure all ingredients are thoroughly blended.
7. -Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
8. -Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
9. -Preheat oven to 325 degrees.
10. -Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
11. - Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter. (if needed).
12. -Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
13. -Line the cookie sheet with parchment paper.
14. -Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
15. -Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
16. -Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
17. (About 10 minutes).

Icing Directions:

1. -Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
2. -If icing is not stiff enough add 1/4 C powder sugar.
3. -Divide the icing into 3 equal bowls.
4. -The first bowl of icing add in a few drops of orange
5. -The second bowl of icing, add several drops of black gel food coloring. Stir to mix.
6. -The third bowl of icing, add several drops of green.
7. -Spoon each color of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.
8. -Squeeze the majority of the white icing into a bowl then add 1 tsp of water to this icing and stir to mix the water and icing together.
9. -Using the orange piping bag, pipe a orange line around the pumpkin
10. -Fill in with the thin orange icing.
11. -Let dry for 2 hours.
12. -Pipe on a face for the pumpkin.
13. -Add in the green stem of the pumpkin as well as the vines.
14. -Let dry for another 4 hours before bagging or enjoying.